Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

Satisfy your sweet tooth with the delicate crunch of brown sugar and pecans that top these little cakes.

Recipe by Oxmoor House June 2006

Gallery

Recipe Summary

prep:
32 mins
cook:
22 mins
total:
54 mins
Yield:
18 cupcakes
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bake pecans in a shallow pan at 350°, stirring occasionally, 8 minutes or until toasted. Cool completely. Process 1/4 cup pecans in a food processor until finely chopped. Set aside.

    Advertisement
  • Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add 3/4 cup granulated sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Stir in vanilla bean paste.

  • Combine flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour. Beat at low speed until blended after each addition.

  • Beat egg whites at medium speed until soft peaks form; add remaining 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold one-third of egg whites into batter; fold in remaining egg whites and 1/2 cup toasted pecans. Spoon batter into paper-lined muffin cups, filling two-thirds full.

  • Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 5 minutes on a wire rack. Remove from pans, and cool completely.

  • Combine reserved 1/4 cup finely chopped pecans and brown sugar in a small bowl. Spread a generous 2 tablespoons Browned Butter Frosting onto each cupcake. Sprinkle tops of cupcakes with pecan-sugar mixture.

Source

Christmas With Southern Living 2006

Advertisement
Advertisement